Nevada-Style Smoked Turkey Legs

Introduction

Get ready to bring the bold flavors of the Nevada desert to your backyard with these Nevada-Style Smoked Turkey Legs. Perfectly juicy, smoky, and seasoned to perfection, these massive turkey legs cook beautifully on the Arteflame grill using the reverse searing method for exceptional taste and presentation. With a steakhouse-quality sear from the 1,000°F center grill grate and slow, steady cook on the flat griddle, you’ll master juicy, flavorful turkey legs with rich, crispy skin every time.

Ingredients

• 4 large turkey legs
• 1/4 cup melted butter
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp ground black pepper
• 1 tsp cayenne pepper (optional, for heat)
• 1 tbsp kosher salt
• 1 tsp dried thyme
• Wood chunks (preferably hickory or mesquite)
• Vegetable oil (for lighting the grill)

Instructions

Step 1: Fire up the Arteflame Grill

1. Soak three paper napkins with vegetable oil and place them in the center of the Arteflame grill.
2. Stack dry firewood in a pyramid over the napkins.
3. Light the napkins and allow wood to burn down until the grill reaches cooking temperature, about 20 minutes.

Step 2: Prepare the Turkey Legs

1. In a small bowl, mix smoked paprika, garlic powder, onion powder, black pepper, cayenne pepper, salt, and thyme.
2. Pat turkey legs dry with paper towels.
3. Brush each leg generously with melted butter, then season thoroughly with the spice mix.

Step 3: Sear the Turkey Legs

1. Place the turkey legs directly on the center grill grate, which reaches over 1,000°F.
2. Sear each side for 2–3 minutes to lock in juices.

Step 4: Reverse Sear on the Griddle

1. Move the seared turkey legs to the flat top griddle closer to the outer edge for indirect cooking.
2. Add wood chunks for light smoke flavor and continuously rotate legs for even cooking.
3. Cook until internal temperature reaches 155°F, then remove from grill (target is 170°F as carryover cooking finishes it).

Step 5: Rest and Serve

1. Let the turkey legs rest for 10 minutes before serving to lock in juices and finish cooking through.

Tips

• Use melted butter over olive oil for a richer flavor and beautiful browning.
• To add an extra layer of smoke, use mesquite or hickory chunks while cooking on the flat top griddle.
• Rotate and reposition the legs based on the hot zones of the Arteflame's flat top cooktop.
• Always monitor the internal temperature using a meat thermometer to avoid overcooking.
• Clean-up is quick with the Arteflame – just scrape down the cooktop while it’s still warm.

Variations

• Sweet Nevada BBQ: Add 2 tablespoons of brown sugar to the spice mix and glaze legs with honey during the last 5 minutes of cooking.
• Nevada Heatwave: Increase cayenne to 2 teaspoons and brush legs with hot sauce and butter before searing.
• Lemon Herb Turkey Legs: Swap spices for rosemary, oregano, lemon zest, and thyme for a fresh, zesty flavor blend.
• Garlic Butter Infused: Use roasted garlic butter instead of plain for basting during both searing and griddling.
• Maple Smokehouse: Use a maple wood chunk during cooking and glaze with maple syrup and cracked black pepper.

Best pairings

• Grilled corn with a touch of smoked paprika and lime
• Charred sweet potatoes on the Arteflame flat griddle
• Crunchy slaw with vinegar dressing
• Smoky baked beans (grilled directly in a cast iron skillet)
• Cold Nevada microbrew or a crisp, citrusy IPA

Conclusion

The Arteflame grill brings out unbeatable smoky perfection in these Nevada-Style Smoked Turkey Legs. With its 1,000°F sear and consistent griddle heat, each turkey leg is infused with rich flavor and juicy tenderness. Whether you're hosting a cookout or just feeding a hungry crowd, this recipe delivers impressive results every time—just like the rugged landscapes that inspired them.